Reuben Sandwich
A savory, tangy, and creamy sandwich featuring corned beef, sauerkraut, Swiss cheese, and Russian dressing, grilled to perfection on rye bread.
Ingredients
Main Ingredients
- 8 slices rye bread sturdy, thin-sliced rye works best
- 1 pound corned beef, thinly sliced
- 1 cup sauerkraut, well drained pat dry with paper towels
- 1 cup Russian dressing store-bought or homemade
- 4 slices Swiss cheese Gruyère is a nice swap
- to taste butter for grilling (room temperature or softened)
Instructions
Preparation
- Preheat a skillet or griddle over medium heat until warm.
- Spread butter on one side of each slice of rye.
- On the unbuttered side of four slices, layer corned beef, drained sauerkraut, Swiss cheese, and a spoonful of Russian dressing.
- Top each with the remaining slice of bread, buttered side up. Press lightly to seal.
Cooking
- Place sandwiches in the skillet and grill until the bottom is golden brown, about 4–5 minutes.
- Flip and grill the other side another 4–5 minutes until the cheese is fully melted.
- Remove from heat, let rest 1 minute, then slice in half and serve warm.
Notes
For a milder tang, use coleslaw in place of sauerkraut and skip the draining step. Thousand Island dressing can replace Russian dressing for a sweeter profile. Try marble rye for a softer crumb or gluten-free bread to accommodate diets.